Pleased to Meat You: Green Beans with Salumi Vinaigrette

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Looking at this dish, you’d think the starring role goes to the green beans, taking up most of the frame. But look again–those beans are just a vehicle for the real power player in this appetizer, the rich, zingy, and meaty Salumi Vinaigrette. It’s an addictive combination of garlic, lemon, vinegar, paprika and whatever kind of cured pork you’ve got lying around, blitzed into a pourable dressing.

Chef Josh Keeler, who came up with this dish at his Two Boroughs Larder in Charleston, SC, uses it for okra, green beans, or any other seasonal produce he has on hand (that can stand up to the vinaigrette’s meaty mix). Just give any vegetarian friends a heads up at your next dinner party–convictions are known to crumble in the face of soppressata.